Whole Wheat Carrot Raisin Muffin Recipe

Published by Melissa on February 15, 2013 | Updated February 27, 2024 | 23 Comments

Jump to Recipe

A moist and tender, better-for-you whole wheat carrot raisin muffin that tastes almost like carrot cake. Afantastic way to start themorning.

Winco sells a three raisin blend in the bulk foods section. They’re big, plump, juicy Flame,Thompsonand Golden raisins. I used them recently when I made Coconut Granola Clusters and had some leftover.

I decided to use the leftover raisins in muffins and went on a hunt for raisin muffin recipes. While searching images of delicious looking raisin muffins, I came across Lana’s, Never Enough Thyme,Carrot Raisin Muffins.

Lana’s description of these muffins made me want to try them. She said they were her family’s favorite muffin, and that she’d been making them for years and years “before there was Google, before there was Twitter, before there were blogs,there was Prodigy.” She found the recipe on a Prodigy bulletin board and has been making them ever since.

One of the great things about this recipe is that it’s made without added fat, no butter or oil. I made a few change toaccommodate what I had on hand. I used light sour cream instead of yogurt and eggs instead of egg beaters. I substituted whole wheat pastry flour for the all purpose flour, and changed up the spices a bit.

I also sprinkled a little turbinado on top of the muffins before I cooked them. I often add it to muffins to give the top just a little sweetness.

These muffins were a hit with my family too. My husband really like them and suggested adding cream cheese icing. I’m not too sure about that, but now I’m thinking carrot raisin donuts with a cream cheese glaze might be in my future.

Print Recipe Pin Recipe Rate this Recipe

5 from 1 vote

Whole Wheat Carrot Raisin Muffins

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Muffins

Keyword: baking, Breakfast, food, recipe

Servings: 12 muffins

Author: Barbara Schieving

Ingredients

1 ¼ cups whole wheat pastry flour
1 cup all purpose flour
1 teaspoon cinnamon
¼ teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup light sour cream
2 large eggs
½ cup unsweetened applesauce
½ cup brown sugar
1 teaspoon vanilla extract
1 ½ cups shredded carrots about 3
1 cup raisins

Instructions

Preheat oven to 350. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
In a medium bowl, whisk together flours, cinnamon, pumpkin pie spice, salt, baking soda, and baking powder.
In a large bowl, whisk together sour cream, eggs, applesauce, brown sugar and vanilla. Add flour mixture and stir until just combined. Stir in carrots and raisins.
Divide batter evenly into 12 muffin cups. Bake 18 - 20 minutes, or until until a toothpick inserted into the center comes out clean.
Sprinkle with powdered sugar if desired.

Notes

*Pumpkin Pie Spice substitute: ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

About Melissa & Barbara

As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

Reader Interactions

Comments

ann
September 28, 2015 at 11:43 am

I love carrot cake and have a bag of Kashi Autumn Harvest shredded squares cereal. Can add someone help me adjust this recipe to accommodate the cereal??!! Please
Reply
- Barbara Schieving
  September 28, 2015 at 4:40 pm
  
  Sorry Ann – I haven’t tried adding shredded wheat to the recipe.
  Reply
Chloe
November 02, 2014 at 10:20 am

My husband called these “some of the best muffins he has ever had.” I made just a few changes, but overall kept the basic recipe: Subbed Greek yogurt for sour cream, replaced half of the brown sugar with coconut sugar, and added 2 T of molasses for some extra flavor. I am resisting sampling a second muffin… for now 🙂
Reply
- Barbara Schieving
  November 02, 2014 at 10:41 am
  
  Thanks Chloe! So nice that they were a hit at your house. I’ll have to try using Greek yogurt in them.
  Reply
Kerry
March 25, 2014 at 3:08 pm

I actually made these muffins exactly as the recipe calls and they were delicious. My 2 yo devoured them and I thought they were sweet, but not overly sweet. I halved the recipe and it ended up making 8 muffins. So if you do a full recipe, you can safely fill the tins as you go along. The use of the whole wheat pastry flour made them more dense – which was terrific for a toddler (because they didn’t crumble and make a huge mess). Thanks for the recipe.
Reply
See Also
Greek Chicken Thighs | Lite Cravings | WW Recipes
Becky
February 27, 2013 at 3:58 pm

These sound more like me than you!! I would LOVE these!!
Reply
sally @ sallys baking addiction
February 19, 2013 at 1:23 pm

I love carrot cake and don’t bake it nearly enough – or even the flavors in a bread, bar, cookie, or muffin. I need to change that. These look wonderful Barbara! I love raisins in my carrot cake. 🙂
Reply
Daisy@Nevertoosweet
February 18, 2013 at 9:32 pm

Hmmm these look sooooo delicious 🙂 I haven’t had a good carrot cake for a while ~ think it’s time I made some!!!
Reply
Lorraine @ Not Quite Nigella
February 17, 2013 at 8:35 pm

Mum, these look wonderful! And I really like the sound of your carrot raisin donuts with a cream cheese glaze! 😀 xxx
Reply
Betty
February 16, 2013 at 5:33 pm

Carrot cake that’s good for you? I definitely must try these! 🙂
Reply
JG
February 16, 2013 at 9:50 am

These tempting muffins must be so moisty with the applesauce + sour cream. Yummy!
~Judy
Reply
Melissa B
February 16, 2013 at 8:29 am

These sound great! =)
Thanks so much for sharing.
Reply
teresa
February 16, 2013 at 8:27 am

these are gorgeous! i love carrot cake stuff!
Reply
Angie@Angie's Recipes
February 15, 2013 at 10:47 pm

These muffins look wholesome! mmm..cream cheese glaze sounds wonderful to go with this healthy treat.
Reply
Mae McCourt
February 15, 2013 at 5:24 pm

Your plastic measuring cup is just like mine. I have had mine 41 years, made my daughters baby formula in it. I still use it regularly. I was so surprised to see yours, mine holds 7 cups of liquid and has a lid. Thank you I love your site.
Reply
- Barbara Schieving
  February 15, 2013 at 6:48 pm
  
  So fun! I love that measuring cup too. I don’t even know how long I’ve had mine, but I’ve bought others and they just don’t pour as well. I get perfect pancakes with this one. The bottom rim has cracked but it’s still the first bowl I reach for. Thanks!
  Reply
angela@spinachtiger
February 15, 2013 at 5:18 pm

This is one for sure to try. Love muffins made with carrots.
Reply
Averie @ Averie Cooks
February 15, 2013 at 1:36 pm

Ive been into carrot cake again after a long break…forgot about it. Love the looks of these soft & texture-packed muffins!
Reply
Katrina @ Warm Vanilla Sugar
February 15, 2013 at 11:18 am

I loooove this idea! Yum!
Reply
Donna
February 15, 2013 at 11:02 am

Carrot cake has always been one of my favorites – thanks for this incarnation!
Reply
Rocky Mountain Woman
February 15, 2013 at 8:31 am

Now that’s my way to start a morning!
xxoo,
RMW
Reply
Lana @ Never Enough Thyme
February 15, 2013 at 6:47 am

I’m so glad you enjoyed the recipe, Barbara! After all these years and hundreds of different muffins, this one still remains our favorite. Love your use of pumpkin pie spice in these! I’m most definitely going to try that next time I make them.
Reply
Rosa
February 15, 2013 at 6:35 am

Those muffins look very tempting!
Cheers,
Rosa
Reply

Whole Wheat Carrot Raisin Muffin Recipe | Barbara Bakes (2024)